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Date: October 3, 2025
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23 thoughts on “New York Times Top 50 Recipes | Shakshuka with Feta by Melissa Clark (#37)”
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It's great in a cast iron too
melissa clark is a national treasure
Please can you make the best cookie recipe!
Idk if it's traditional or not but my grandma used to make this for us and would also add harissa to spice it up! One of my favorites. <3
I add chickpeas to
Mine
Que asco de voz
That doesn't really look that good.
I used to read the Sunday Times mag pretty much every week, where they would feature a lot of their recipes. They always looked so good in the photos and sounded interesting.
I got burned so many times by bland dishes that I now have an extreme prejudice against NYT dishes; it ended up feeling like they start by thinking of aesthetics and novelty (yet still somewhat accessible) and work backwards to make something up that is never actually tasty.
This is just a middle eastern breakfast dish.. the chef that said she thought it up is a scammer😂
This comes from the kitchens of North Africa to be fair